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Varietal Composition : 100% Carmenere
Geographic Area: Colchagua Valley
Winemaking: The grape reception through a selection process which removes any cluster that does not meet the standard set for this wine. Subsequently the bunches are removed and subjected to a soft grinding, to then be sent to his cuba of fermentation in stainless steel with jackets for temperature (hot and cold) control, each one of the tanks is equipped with an exclusive bomb to make the reassembly. The fermentation was conducted at temperatures between 28 and 30 ° C in order to emphasize the fruitiness of the variety. Alcoholic fermentation the wine remains with their Marc for maceration following fermentation. Completion of this period of encubado wine is is and 85% went to American oak barrels where malolactic fermentation took place spontaneously, the remaining fraction remained in stainless steel barrels until the moment of the final mix.
Winemaker’s comments: Dark Dry cherry color, with complex red berries and wood bouquet. Elegant in the mouth. It has good body and structure, with a long and persistent end.
Food pairings: This wine is ideal for pastas, cheese, white and red meats. Best served at between 62°F and 64°F.
Cellaring Recommendations: Four to seven years.
Alcohol Content: 14.0 % Vol.
Total Acidity : 5.17 g/L (expressed in Sulphuric Acid)
Residual Sugar: 3.38 g/L
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